Rsn Cookie Exchange!

Everybody loves cookies - young and old! And we all have our favorite cookie recipes tucked away, whether they are in a book, on a disk/CD, a yellowed-piece of paper, cut out of a magazine or an old newspaper clipping or stored in your head.

Now the cooler weather is here/coming (for many of us) and many of us will welcome the use of our oven. Baking cookies for school, home, office, baked goods sales or for the holidays, is always something that can also be done with the little ones! Start and/or share some of your favorite family traditions.

Whether your use a mix or make from scratch, bake or no-bake - please feel free to share some of your favorite cookie recipes with us all.

And if you are looking for a particular cookie recipe - just give a holler here in this thread - this is for ALL THOSE TREASURED COOKIE RECIPES - definitely TRIED AND TRUE!

Re: Rsn Cookie Exchange!

Zabar's Black and White Cookies - not only are these a hit with everyone - but when frosting you can be quite creative with the 2 different frostings! For holidays tint the frosting colors to match and kids absolutely love to create with these as well.

To make the cookies:
In a large mixing bowl, combine the sugar and butter. Mix with mixer or hand until fluffy. Add the eggs, milk, and vanilla and lemon extracts and mix until smooth. In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon or ice cream scoop, drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely.

To make the frosting:
Place the confectioners' sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable. Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat. With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.

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Re: Rsn Cookie Exchange!

Gingerbread Cutouts

There are many gingerbread cookie recipes - this is just one version. Perfect for this time of the year and don't forget to let the little ones decorate them! Cut out gingerbread men, teddy bears, reindeer, pumpkins, turkeys, etc.

In a mixing bowl, cream the butter and brown sugar. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add to the creamed mixture alternately with water. Mix well. Cover and refrigerate for 1 hour or until easy to handle.

On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a rocking horse cookie cutter or cutter of your choice dipped in flour. Place 2 in. apart on greased baking sheets. Bake at 350 F for 9-11 minutes or until edges are firm. Remove to wire racks to cool.

In a large bowl, blend butter, brown sugar, and vanilla. Stir in flour, milk. Shape in teaspoon size balls. Place on un-greased cookie sheet. Make depression in center of each cookie with thumb. Bake 10-12 minutes at 375 degrees.

In a double boiler combine chocolate chips and the shortening. Stir until melted. Remove from heat. Stir in Corn syrup, 2 tbs. water, and the 2 tsp. vanilla. Fill each cookie.

Re: Rsn Cookie Exchange!

In a small mixing bowl, combine powdered sugar and vanilla. Stir in 1 TBL milk or orange juice. Stir in additional milk or orange juice, 1 tsp at a time, till icing is smooth and of drizzling consistency. You can flavor this icing with fruit juice or liqueur to match the flavor of the cake, cookies, or nut bread. Makes about 1/2 cup.

Re: Rsn Cookie Exchange!

It doesn't need to be a holiday or special occasion for these! Great with coffee or tea or a large glass of milk!

? 3/4 cup butter, softened
? 1/4 cup sugar
? 2 cups all purpose flour

Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in flour. If dough is crumbly, mix in an additional 1 to 2 tablespoons of softened butter.

Roll dough to 1/2 inch thickness and cut dough with cookie cutters into desired shapes. The dough can even be cut with a knife into wedges or strips for interesting designs. Bake about 20 minutes or until set. Remove from oven and transfer to a wire rack to cool.

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.

Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

Preheat oven to 375 degrees. Mix all ingredients, except oats, flour and raisins, in a large bowl. Stir in oats, flour, and raisins. Drop dough by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to a wire rack for cooling. The cookies will overcook if left on cookie sheet.

In a large saucepan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large mixer bowl and let stand 10 minutes to cool. Mix at high speed and beat in eggs one at a time. Reduce speed to low and add dry ingredients. Mix until just blended. Cover dough tightly with plastic wrap and chill for at least one hour until dough is easy to handle.

Preheat oven to 350 degrees. Line 2 cookie sheets with foil. Roll teaspoonfuls of dough onto cookie sheets 2 inches apart. Bake 12-13 minutes and NO longer. Cookies should come out of the oven looking slightly underdone. They will crisp when cool.

Immediately after taking the cookies out of the oven, place one mint wafer on top of each cookie. Allow mints to soften; then swirl to cover cookie. Peppermint chocolate can be placed on top of cookies instead of wafers. See note below. Sprinkles can be added at this point if desired.

Making Peppermint Chocolate

You will need 1 cup white chocolate and peppermint extract to make this. Melt the white chocolate in a microwave safe bowl by microwaving for 30 secs and then stirring. Repeat until chocolate is partially melted. Remove from microwave and continue stirring until chocolate is completely melted. At this point add 2-4 drops of peppermint extract and food coloring if desired.

Preheat oven to 350F. In a mixing bowl, stir together almonds, flour, sugar, salt, and lemon peel. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Sprinkle with lemon juice and brandy and mix lightly with a fork until blended. Mixture should be crumbly. Spread mixture in a greased and flour-dusted 12-inch pizza pan or a 9 by 13-inch baking pan; do not press into pan. Bake for 50 to 60 minutes or until browned. Let cool completely in pan on a rack. When cookie is cooled, wrap well (either in or out of pan) and let stand for at least a day. To serve, break into chunks. Store airtight.

Heat the molasses to a boil. Remove from heat and add butter, stirring until melted. Place the sugar in a deep bowl and add soda to the hot water; pour water into the molasses. Pour the molasses mixture into the bowl of sugar and thoroughly mix. Add spices, flour and salt and mix with molasses and sugar. Pour into a loaf pan lined with parchment paper or waxed paper and refrigerate.

Preheat oven to 325. Cut dough as thin as possible and bake on a non-stick surface or a greased sheet for 15 minutes. Cool on a rack as soon as done.

Cream butter, sugar and ground ginger until fluffy. Stir in flour and salt. Beat until just
combined; beat in candied ginger. Divide dough in half. Roll out each half between sheets of wax paper to 1/4-inch thick. Freeze on banking sheets for 10 to 15 minutes or until very firm. Pre-heat oven to 300 F. One at a time, take pan from freezer and remove top sheet of wax paper. Cut out with heart or other shape cutter and place 2 inches apart on the baking sheet. Bake 25 to 30 minutes or until pale golden. Cool on wire racks. Gather scraps, reroll dough & make more cookies in same manner. When cool completely, sift with confectioners' sugar. Will keep 5 days airtight container.

Re: Rsn Cookie Exchange!

Mix the flour, caraway seeds and sugar together. Work in the butter with the finger tips until well blended. Roll out about 1/3 inch thick on floured board. Cut in small squares. Bake on a greased cookie sheet at 325F for about 15 minutes. Do not overbake. When cool, decorate with boiled icing and sprinkle with colored sugar.

To Make Dough:
Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat untill combined. Work in the rest of the flour. Chill dough until firm enough to roll. Place dough between 2 sheets of waxed
paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.

Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days. Cut into 1/4-inch slices (using a very sharp knife or waxed dental floss slid under log and crisscrossed at top). Put on greased cookie sheets and bake at 375 F (190 C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

In a mixing bowl, beat together butter and sugar until light and fluffy. Beat in egg and vanilla extract. In a separate bowl, sift together flour, baking soda and salt. Stir into butter mixture until well blended. Set aside 1/3 of dough and place in another mixing bowl. In the top of a double boiler over hot (not boiling) water, melt chocolate. Stir melted chocolate into 1/3 of dough. Stir candied fruit into remaining 2/3 dough and form into a 2" thick roll. Refrigerate about 2 hours.

On a lightly floured surface or between two sheets of waxed paper, roll chocolate dough into an 1/8"-thick square. Brush lightly with beaten egg white. Place roll of white dough at one end of the chocolate dough and roll up so that the chocolate dough covers the white dough. Refrigerate the double roll about 2 hours.

Pre-heat oven to 375*F. Remove dough from the refrigerator and slice into 1/4" slices with a sharp knife. Place on ungreased cookie sheets and bake about 10 minutes. Allow to cool for 1 minute on the baking sheet and remove to wire racks to cool completely. Store in airtight containers at room temperature for about 2 weeks.

In mixing bowl cream together Crisco and sugar; blend in milk and vanilla. Stir in flour, cherries and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake at 375F until edges are golden, about 12 minutes.

In a large mixer bowl beat butter till softened. Add sugar and beat till fluffy. Add milk and vanilla and beat well. Add flour and beat until well mixed. Stir in cherries and pecans. Shape into three 7" rolls. Roll in coconut to coat. Wrap and chill for several hours. Preheat oven to 375F. Cut into 1/4" thick slices. Place on ungreased cookie sheet. Bake about 12 minutes or until done. Remove and cool.

Cream Crisco, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Cmbine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling. Preheat oven to 375°F. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with coloured decorations or leave plain to decorate when cool. Bake at 375°F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack.

Put warm water in a small bowl and stir the yeast into the water. Set aside. Mix together margarine, salt and flour. Stir in yeast and water until well blended. Chill for 1 hour. Put the sugar in a small bowl. Form 1-inch diameter balls of dough and roll them in the sugar. Place the balls in a shallow pan and chill for 30 minutes. Preheat oven to 350°F. Line cookie sheets with parchment paper. Dust a work surface and rolling pin with a mixture of flour and sugar for rolling out the cookies. One by one, place each ball on the work surface and press it flat with the ball of your hand. Turn it over and press again. This coats the ball with some flour and sugar to keep it from sticking. Roll out the dough very thin, about 1/16 inch or less, or until the dough makes a rectangle about 3?x2?, then cut in half crosswise. Pick up the very thin dough with a sharp wide knife such as a chef?s knife and place it on your prepared cookie sheet. Let rest for 30 seconds then bake for 6-8 minutes or until crisps are golden brown. Remove from oven and let cool one minute. Remove crisps to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 100 crisps.

Re: Rsn Cookie Exchange!

Stir together pecans, butter, 1/2 cup powdered sugar and vanilla, mix well. Sift flour and salt, stir into nut mixture. Chill. Roll into 1-inch balls, then roll each ball 3 times in the extra powdered sugar. Place 2 inches apart on cookie sheet. Bake at 350 F until set but not brown.

Variation: Frosty Snowballs
When you roll the cookies in powdered sugar, you divide the powdered sugar into three or four bowls. Then, you take three or four different colors of edible glitter and mix one color glitter into each of the bowls. Then when you roll the cookies in the sugar, they turn out all shiny and sparkly like a Christmas ornament, but they're edible.

For crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Add flour to sugar mixture, beating until mixture resembles coarse meal. Press into bottom of a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned; cool on a wire rack. Set aside.

Lower oven temperature to 325°.

For topping, combine 4 egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1 cup flaked sweetened coconut and 2 1/2 teaspoons grated lemon rind; spread evenly over prepared crust. Bake at 325º for 40 minutes or until top is dry and lightly browned. Cool completely on wire rack. Cut into 32 pieces. Store in an airtight container.

In a medium mixing bowl, stir together butter or margarine, graham cracker crumbs, powdered sugar and 1 cup peanut butter until well blended. Press into the bottom of an ungreased 9 x 13" baking pan.

In the top of a double boiler over hot (not boiling) water, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread on top of the mixture in the baking pan.

Preheat oven to 350° F. Lightly grease cookie sheets or line with parchment paper. Combine 1/4 cup sugar and cinnamon; set aside. Sift together flour, baking powder and salt; set aside. Cream shortening and sugar until fluffy. Add egg and beat well. Gradually add dry ingredients. Stir in wine and anise seed. Roll out dough between two pieces of wax paper until 1/4" thick. Carefully remove the top sheet of wax paper. Cut-out shapes and place on cookie sheets about 2" apart. Sprinkle the cinnamon/sugar mixture on top of cookies. Bake 15-20 minutes or until light brown. Transfer to wire racks to cool.

Re: Rsn Cookie Exchange!

Hard boil the 3 eggs in boiling water (about 10 minutes) and let cool. Peel the eggs and reserve the yolks. Discard egg whites. Pass the egg yolks through a chinoise or strainer. Beat the yolks with the butter , sugar, and vanilla sugar until creamy. Sift the flour and add to the butter mixture. Mix well. Wrap in plastic wrap and let chill in the refrigerator for 1 hour. Preheat oven to 350 F. Lightly grease a cookie sheet. Roll out dough on a floured board to 1/8" thick. Cut into desired shapes with cookie cutters and place cookies on cookie sheet. Mix the raw egg yolk with the condensed milk and brush the top of each cookie with this mixture. Bake for about 18 minutes or until lightly golden. Yield depends on size of cookie cutters used.

Re: Rsn Cookie Exchange!

Heat butter and chocolate chips in the top of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly. Toss marshmallows and nuts in a large bowl; stir in chocolate. Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut. Divide dough into fifths and place each fifth on a sheet of waxed paper. Roll tightly into 2-inch diameter logs and refrigerate overnight or until firm. Before serving, unwrap from waxed paper and cut into 1/2" slices.

Put flour on a board and make a well in the center. Add eggs, egg yolk, oil, sugar, salt, and lemon peel. Mix and work dough well. Shape dough into very small balls about the size of marbles, and fry in 2 cups of hot oil until golden. Fry only a few at a time. While dough is frying, melt honey in saucepan and add orange peel. When balls are done drop them in the honey and orange peel mixture and remove with a strainer spoon. Pile on a serving dish into a conical mound. Cool. Top with candy sprinkles or powdered sugar or leave plain.

Beat egg yolks until light. Add sugar and cream, beat well. Blend in cardamom or brandy. Add flour and mix well to make a smooth dough. Roll out to 1/16" thickness. Cut in strips about 1 1/2" wide. Cut diagonally at 4" intervals. Make 2" slit crosswise in centre and slip one end through slit, to make a "bow". Deep fry in hot deep fat (350 F) until delicately browned, about 1-1/2 minutes. Drain on paper towels. Cool and sprinkle with powdered sugar.

In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar and baking powder and beat until combined. Beat in egg, mint extract, and a few drops of green food coloring until mixture reaches a mint green color. Stir in flour until well blended. Divide dough in half, wrap halves in plastic wrap and chill 1 hour or until somewhat firm. Roll one half of dough between two sheets of waxed paper into an 8x7-inch rectangle. Peel off the top sheet of waxed paper and sprinkle half of the crushed Oreo cookies over the dough, to within 1/4 inch of sides. Starting from the short side, roll up dough and pinch to seal. Repeat with remaining dough and crushed Oreos. Wrap rolls in plastic wrap and stand upright in tall drinking glasses, then chill about 4 hours or until very firm. Pre-heat oven to 375 F. Remove one roll of dough from refrigerator. Unwrap and slice into 1/4-inch slices. Place 2 inches apart on an ungreased baking sheet. Bake 8 to 9 minutes or until edges are firm but not brown. Cool on baking sheet for 1 minute then remove to wire rack to cool completely. Repeat with other roll. When cooled, melt chocolate chips in the top of a double boiler over hot (not boiling) water. Transfer melted chocolate to a resealable plastic bag and with a scissors, snip off a tiny corner of the bag. Drizzle melted chocolate over cookies. Allow chocolate to set and harden, then store in an airtight container in layers separated by waxed paper for up to 3 weeks.

Preheat oven to 375 degrees Farhenheit. Combine the flour, the 1/2
cup granulated sugar, the brown sugar, baking soda, salt, shortening,
peanut butter, milk, vanilla, and egg in a large bowl at a low speed
until a stiff dough forms. Shape into 1-inch balls; roll each ball
in granulated sugar. Place the balls 2 inches apart on ungreased
cookie sheets. Bake for 10 to 12 minutes or until golden brown.
Remove the cookie sheets from the oven and immediately top each cookie
with a chocolate kiss, pressing down firmly so the cookie cracks
around the edge. Remove the cookies to wire racks to cool.

Re: Rsn Cookie Exchange!

Cream butter and sugar. Add eggs. Add extracts. Sift together flour,
baking powder, and salt. Add to mixture. Batter will be very stiff.
Use cookie press and bake at 350 degrees F for 8 minutes or until golden
brown.